Chicken and Vegtable Pies

2 Chicken breasts

Thickened cream

Frozen vegtable mix (peas, corn & carrot)

Short crust pastry

Puff pastry

White wine

1 Egg

1 Garlic clove

Tarragon

Arrowroot

Sesame seeds or Nigella

S&P

• Make sure you grab your pastries out to defrost a little so you can cut it easily.
• Dice the chicken into small cubes, then cook the chicken in white wine and garlic for about 2 minutes.
• Add some cream and let it simmer, add some salt, pepper, tarragon (fresh is always good but if that isn't available then the dried tarragon is fine). Also mix through the frozen vegies.
• Then add your arrowroot (if you're not sure how to make up arrowroot just add about 2 teaspoons of arrowroot to cup and mix through a small amount of water and mix it, it will feel thick and almost solid when you stop stirring but when you start mixing it will go liquid again). Bring it to the boil, but also make sure you do not over cook the chicken as you will be baking it in the oven.
• Spray a cupcake/muffin tin heavily with cooking spray, then cut out the amount of bases you need from the short crust with a large cup or bowl that is about 1 inch large in diameter than the size of the moulds. (double check that it fits please! I don't know your tin size, just have a mess around until you find the size that fits). Gently push all of those into the pan moulds.

• Fill your cases with the mixture.

• Cut out lids for your pies and push them all onto the top of your pies, try and create a seal between the lid and base. Beat your egg and brush the egg mixture on top of the pies. Poke a few holes in the pies and sprinkle your sesame seeds/nigella on top of the pies so they look nice.

• Shove them in the oven until they look crunchy and golden brown. Now I need to emphasize this... get the pies out whilst the tray is hot otherwise you're going to have fun getting them out afterwards, and when that happens you're on your own.